• Editor's Note Fall 2014

    Editor's Note Fall 2014

    Recently I was at a potluck put on by Slow Food Vermont, chatting with a local homesteader about food and ag, and I ended up telling her:
    “I’m not a foodie—I’m a farmie.”

    Continue Reading

  • Set the Table with Mutton

    Set the Table with Mutton

    I once had a “wild” sheep named Janet. When I would walk down to the field where she was kept with the other sheep, she would observe me with calm confidence. Then, when I would open the gate from one enclosure to the next, she’d jump the fence and run away up the hill.

    Continue Reading

  • Make Your Own Immune-Boosting Cough Syrup

    Make Your Own Immune-Boosting Cough Syrup

    With cold season fast approaching and the autumn harvest at hand, consider creating this tasty, family-friendly remedy for winter ailments. As well as relieving those irritating coughs, this homemade cough syrup is a powerful immune booster.

    Continue Reading

  • Seeding Variety in Vermont

    Seeding Variety in Vermont

    Seed saving—the act (and art) of preserving seeds from plants that are allowed to bolt or mature—has taken on increasing importance of late. With challenges brought on by a changing climate, and with increased efforts by seed companies to corner the seed market, diversity has all but disappeared from available seed stock, and seeds that regenerate themselves have started to become a rarity.

    Continue Reading

  • Planting a LiLi

    Planting a LiLi

    To understand what the LiLi pasteurizer—conceived and developed in Vermont—could mean to the dairy community of Orange County, New York, I drove to the Hudson Valley in early July and chatted with some longtime dairy farmers.

    Continue Reading

  • Apples’ Golden Age

    Apples’ Golden Age

    I didn’t know an apple could be revolutionary just by being green. Yet in the 1980s, when Granny Smiths began to claim their slice of the supermarket produce aisle, they broke up the duopoly of red and yellow (mostly red) and proved that consumers could accept different-looking apples.

    Continue Reading

  • The Challenges of Sourcing Locally

    The Challenges of Sourcing Locally

    The sun is up, the kids are stirring, and as I sit at my kitchen counter in Cabot with a cup of strong black coffee in hand, I review my list: 7 a.m.,Kids to School; 8 a.m., Craftsbury; 9 a.m., Hardwick; 9:45 a.m., East Hardwick; 10:30 a.m., Kitchen.

    Continue Reading

  • Farmers' Kitchen—Zucchini  Gone Wild

    Farmers' Kitchen—Zucchini Gone Wild

    Not many people would say zucchini is their favorite vegetable, but it’s an easy one to grow and it probably puts out more pounds of edible matter than any other plant in the garden.

    Continue Reading

  • The Waterville House

    The Waterville House

    Three summers ago, Jacob and I moved back to Vermont from the southeastern corner of Idaho. Tired of the long Teton Valley winter, we’d stared longingly at the March photo on our Vermont Life calendar: a tractor crawling along its farm beneath Mount Mansfield.

    Continue Reading

Helen Labun Jordan

Helen Labun Jordan

Helen Labun Jordan lives in Montpelier, where she works for Bear Pond Books. Read more of her work at her website, discoveringflavor.com.

Apples’ Golden Age

Written by Helen Labun Jordan Helen Labun | August 22, 2014

Apple

I didn’t know an apple could be revolutionary just by being green. Yet in the 1980s, when Granny Smiths began to claim their slice of the supermarket produce aisle, they broke up the duopoly of red and yellow (mostly red) and proved that consumers could accept different-looking apples.

Set the Table with Dandelion Greens

Written by Helen Labun Jordan Helen Labun | February 19, 2014

Dandelion

I’ve spent years walking past any dandelion greens I see for sale, on the grounds that I will not pay for something that’s growing everywhere I look all spring and summer. Granted, I never stop to pick those free dandelion leaves, so inevitably, a vegetable that I won’t buy because it’s too common ends up not being at all common on my plate. It’s the Dandelion Paradox. This past winter, I wanted to unravel it.

“It tastes like…”

How we talk about—or don’t talk about—flavor

Written by Helen Labun Jordan Helen Labun | November 26, 2013

Helen

A food’s flavor can be hard to describe. We have a whole vocabulary for talking about how food is produced with terms like organic, heirloom, grass fed, pasture raised, line caught, cage free, community supported, miles traveled. 

Down Home Distilling

Local spirit makers add Vermont ingredients to their concoctionsby

Written by Helen Labun Jordan Helen Labun | April 04, 2013

Barr

Here’s the first thing you should know about making specialty liquors: cupcake vodka is not made by fermenting cupcakes. Likewise for the cotton candy, cookie dough, whipped cream, and caramel vodkas all lining store shelves today. These trendy varieties are made by adding flavoring after the vodka is distilled; it’s why we can have cocktails that resemble a dessert buffet. For many consumers today, this is the most familiar way to make a vodka stand out from the rest. But it isn’t the only way.

Farming without Harm

Written by Helen Labun Jordan Helen Labun | June 01, 2012

tractor

Ray Bernier, like many farmers, is inventive. When he realized he needed to transition out of the dairy business, he turned his Milton farm into a home for 400 emus. The emu market didn’t materialize (although he still swears by emu oil and buys some every year at the fairs) so he turned to raising horses. Somewhere along the line there were ostrich in there, too, but he could never get the chicks to grow to adults.

Crop Mobsters

Written by Helen Labun Jordan Helen Labun | September 01, 2011

Crop

Barley is furry. It is, in the eyes of Nick Cowles, “…golden and beautiful and furry…and it might tickle.”

Nick was preparing a group of Green Mountain Crop Mob volunteers to enter his fields at Shelburne Orchards this past July. He was responding to a question about appropriate clothes for that morning’s work. The furry warning, and a gesture to the bathroom (recently cleaned in our honor), were all we needed before setting off through the orchards toward the five acres of barley we’d signed on to weed that morning.

Tapping for Taste

Maple syrup producers discover a range of flavors—and “a taste of place”

Written by Helen Labun Jordan Helen Labun | March 01, 2011

John

There are people in Vermont who prefer fake maple syrup—not just people who are looking for something cheaper but who actually prefer the stuff made of corn syrup. There are other people in Vermont who don’t talk to those fake syrup types. And there are Vermonters who stand by Grade B for all occasions and others who keep a little Fancy on hand.

Buried Treasure

Written by Helen Labun Jordan Helen Labun | June 01, 2010

Iris

A buried kimchi pot looks like a small bump in the ground.

The buried kimchi pot at Laughing Lotus Farm looks like a small bump in the ground in someone’s dooryard, which a visitor could walk past without a second glance.

“But imagine a field of buried kimchi pots!” Dave Brodrick enthused minutes after I arrived at Laughing Lotus Farm and walked past the bump in the dooryard. I imagined a field of the same small bumps.

Communities on the Corner

What country stores mean in today’s Vermont

Written by Helen Labun Jordan Helen Labun | September 01, 2009

Taftsville

The local foods movement can claim its roots in Vermonters’ earliest enterprises. Long before ski vacations and the Golden Dome, there was boiling down maple sap and digging root crops for the winter. But food isn’t the only part of our local economy with a long pedigree. Our country stores have a history that stretches through the centuries, close on the heels of those first farms. And like those farms, today’s country stores are both celebrated by their community and challenged to find a viable business model to carry them into the future.

One Acre Grows a Long Way

Written by Helen Labun Jordan Helen Labun | June 01, 2009

Market

Here are some facts about an acre. It is 43,560 square feet. It’s about 40 percent of a hectare, the metric system’s equivalent of an acre. It can be estimated by picturing a football field without the end zones. Most U.S. agricultural production takes place on a much, much grander scale—an average of 440 acres, to be exact—but to many Americans, having even a single acre of productive land seems like a pretty good deal.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

Connect

Sign up for quarterly notifications and issue highlights.
Please wait